pasta holds the dressing perfectly. Tossed with chicken,
artichokes, roasted peppers and olives, it is best when made a
day ahead to allow the flavors to meld. Sprinkle individual
servings with salt, pepper and balsamic vinegar to taste.
2 (12-ounce) packages rotini pasta
cups Italian dressing
½-ounce) jar quartered and marinated artichoke hearts
(7-ounce) jar roasted peppers, sliced
cup crumbled feta cheese
cup chopped green onions
cup sliced green onion tops
kalamata olives, sliced off pit
teaspoons Italian herb mix
teaspoons dried parsley
teaspoons garlic salt
teaspoon freshly ground Tellicherry peppercorns
teaspoon dried summer savory leaves
1. In a 12-quart
stock pot, heat the water with the salt. Boil
until “al dente” or cooked until the pasta is done but not
so long as to become mushy.
2. In a large bowl,
slowly whisk the Italian dressing into the
3. Add the sliced
artichoke hearts, sliced roasted peppers, feta
green onions, green onion tops, olives, Italian herbs,
garlic salt, pepper and savory. Stir in leftover cooked
4. When the pasta
is done, drain in a colander and rinse with
water. Shake the colander to release all the water.
turn into an extra large bowl, toss with the
overnight or place in the freezer to cool quickly.
Makes 12 side servings